Chicken 65
Chicken 65 is a very popular non-vegetarian starter from South India. I have tried air-frying the chicken rather than deep frying them
Servings 2
Ingredients
For marination
- 250 g chicken fillets
- 1 tsp Coriander powder
- 1/2-2 tsp Kashmiri chilly powder/Regular red chilly powder
- 1 tsp Salt
- 1/2 tsp Garam masala powder
- 1/2 tsp Pepper powder
- 1/2 tsp Cumin powder
- 1/2 tsp honey
- a pinch Turmeric powder
- 1 tsp Ginger garlic paste
- 2 tsp Lemon juice
- 1 tbsp Rice powder
- 2 tsp Oil
- 3-6 Curry leaves
- 1 tsp Chopped coriander leaves
For tempering
- 1½ tsp Oil
- 1/2 tsp Cumin seeds
- 1/2 tsp Kashmiri chilly powder
- 1 tsp Apple cider vinegar
- Few curry leaves
- Whole green chillies (as needed)
- a pinch Turmeric powder
- salt as needed
Instructions
- Clean the chicken thoroughly, and marinate with all the ingredients listed under marination for at least half an hour.
- Brush the wired base of the air fryer basket with oil. Spread the chicken pieces in the basket and set the temperature to 180°C.
- Let the chicken cook for 6 minutes. After 3 minutes, shake the air fryer basket or move the chicken pieces, using a blunt knife or spoon. This releases the chicken pieces from the base.
- If you do not have an air fryer, go ahead and deep fry or shallow fry the chicken pieces. Alternately, you can even roast them with a little oil in a skillet.
- After 6 minutes, transfer the chicken from the air fryer to a plate.
- Next, take a skillet and add oil to it. Once it gets heated up add the tempering items one by one. Fry for a second and add the cooked chicken fillets to it. Saute so that the chicken pieces are fully coated with the tempering.
- Sprinkle a handful of water if it seems to dry out before coating the chicken pieces.
- Transfer to a serving dish and serve with lemon wedges and onion rings.